Spiced Ginger Cashews Recipes

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GINGERED NUTS



Gingered Nuts image

Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 pound unsalted mixed nuts (3 cups)
3/4 cup minced candied ginger
1/4 teaspoon cayenne pepper
2 teaspoons coarse salt
1/4 teaspoon ground pepper
2 tablespoons sesame seeds
1/4 cup sugar
1/4 cup water

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.
  • Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size pieces.

Nutrition Facts : Calories 200 g, Fat 14 g, Fiber 2 g, Protein 7 g

CASHEW CHICKEN WITH GINGER



Cashew Chicken with Ginger image

There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. -Oma Rollison, El Cajon, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
3 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 small green pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
3/4 cup salted cashews
Hot cooked rice

Steps:

  • Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.

Nutrition Facts : Calories 349 calories, Fat 19g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 650mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CURRY-SPICED CASHEWS



Curry-Spiced Cashews image

Curry spiced cashews with green curry paste and spices! Savory, sweet, spicy, and crunchy. An easy, healthy plant-based snack!

Provided by Minimalist Baker

Categories     Snack

Time 22m

Number Of Ingredients 12

2 cups raw cashews*
1 1/2 Tbsp melted coconut oil or olive oil
1 Tbsp maple syrup
1 Tbsp green curry paste*
1 tsp curry powder*
1 1/2 Tbsp coconut sugar ((plus more to taste))
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 scant tsp sea salt
1 pinch each ground cardamom and coriander ((optional))
1 tsp lime zest ((optional))

Steps:

  • Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
  • Add cashews to a bare baking sheet and toast for 5 minutes.
  • In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
  • Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
  • Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
  • Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!

Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 218 kcal, Carbohydrate 13.9 g, Protein 4.7 g, Fat 17.4 g, SaturatedFat 5 g, Sodium 153 mg, Fiber 1 g, Sugar 4.9 g

SPICED GINGER CASHEWS



Spiced Ginger Cashews image

Want to really spice things up? Make these simple roasted cashews with sugar, ground sugar, and cayenne pepper. A frothy egg white helps the spices to stick the nuts and create an irresistable crunch. Serve warm on a charcuterie board or with drinks for an at-home happy hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 6

3 tablespoons sugar
2 teaspoons coarse salt
3/4 teaspoon ground ginger
1/4 to 1/2 teaspoon cayenne pepper
1 large egg white
2 1/2 cups roasted cashews

Steps:

  • Preheat oven to 300 degrees. Stir together sugar, coarse salt, ground ginger, and cayenne pepper in a small bowl.
  • Whisk egg white in a medium bowl until frothy. Stir roasted cashews into egg white; toss to coat.
  • Sprinkle sugar-and-spice mixture over nuts, and stir to coat. Arrange nuts in a single layer on a parchment-lined baking sheet. Bake, stirring halfway through, until golden brown, about 30 minutes. Let cool, or serve warm.

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